Winter Speculoos Pear Cake with Cinnamon Mousse

Finely crush speculoos cookies in a food processor. Mix with melted butter until you have a moist crumb mixture. Press into a greased 26cm springform pan and form a 3cm high edge. Chill for 15 minutes.

Beat eggs and sugar for 5 minutes until pale and voluminous. Sift flour and baking powder, then gently fold in. Spread the batter over the speculoos base and smooth the surface.

Bake at 180°C (160°C fan/350°F) for 25-30 minutes until golden brown and pulling away from the edges. Cool completely, then remove from pan.

Quarter and core the pears. Bring white wine to boil with 80g sugar and cinnamon stick. Add pears and simmer over medium heat for 10-12 minutes until tender. Cool and reserve the poaching liquid.

Soak gelatine sheets in cold water for 5 minutes. Warm milk (don't boil), dissolve squeezed gelatine in it. Cool until lukewarm.

Beat egg yolks with 60g sugar and cinnamon until pale. Stir in lukewarm gelatine-milk mixture. Whip cream to stiff peaks and gently fold into cinnamon mixture. Mousse should be creamy and airy.

Brush cake base with pear poaching liquid. Distribute pear quarters evenly on top. Spread cinnamon mousse over and smooth surface. Chill for at least 4 hours until mousse is set.

Remove cake from refrigerator 30 minutes before serving. Cut into 12 pieces using a warm, sharp knife. Dust with cinnamon powder and garnish with pear slices if desired.